After 24 hours drying, package the canes
in bags, boxes or jars, or store in an airtight
container between sheets of kitchen paper
for up to a month.
Mix a few drops of peppermint into
the white, red and green icing. Divide the
white icing in 2 and wrap half in cling film
along with the green icing.
Roll the remaining half of white icing
into a long, thin sausage shape, then
do the same with the red icing. Lay the
2 sausages next to each other, and twist
together. Gently roll the twisted length with the palm of your hand until the
2 sausages are joined and smooth. Slice
into 12cm lengths, then bend the end of
each one to make a hook. Line a baking
sheet with baking parchment, then
spread out the candy canes. Repeat
with the remaining white icing and green
icing, then leave the canes to dry out for
at least 24 hrs before packaging.